| 1 | Place inverted, clean jars in a pot of water. |
| 2 | Bring the water to a boil and let it boil for at least 2 minutes. |
| 3 | Throw in the caps and a clean rubber spatula to be used to stir in the starter later. |
| 4 | Heat the soymilk to a boil and hold for 30 seconds, stirring constantly. |
| 5 | Pour into the hot sterile jars. |
| 6 | Cover, let cool to about 110 degrees, or until the jar feels hot to your wrist, but doesn"t burn. |
| 7 | Add 2 t yogurt to each quart. |
| 8 | Stir briskly with : sterilized spatula, cover and incubate for 2-6 hours at approximately 105 degrees. |
| 9 | It is done if it separates easily and cleanly from the jar sides when you tilt the jar gently. |
| 10 | It can also be made in a pressure cooker. |
| 11 | Bring milk to a boil for 30 seconds. |
| 12 | Put the lid and jiggler on the pot and set in a sink of cold water to cool. |
| 13 | Check in about 10-15 minutes. |
| 14 | Shake the pot a few times to evenly distribute the heat of the soymilk. |
| 15 | Remove the lid. |
| 16 | The soymilk should be about 110 degrees. |
| 17 | Stir in starter with a sterilized spoon, replace the lid and jiggler and incubate. |
| 18 | Put jars or presure cooker in a warm place such as a gas oven with a pilot light, or a closed insulated picnic cooler box with a drop light turned on inside. |
| 19 | Or you can put the jars in a 150 degree oven for 3 minutes. |
| 20 | Turn the oven off and let the yogurt incubate, undisturbed, for 2-6 hours |
